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Wednesday, April 4, 2012

Mirch Ka Salan

Mirch ka salan is the very popular Hyderbadi gravy in which the chillies are cooked in the peanut,sesame seeds and dry coconut gravy. It is flavourful and best with all kinds of biryani.This recipe is also prepared with tomatoes. I have already posted the recipe " Tomato Ka Salan"

INGREDIENTS

For making masala paste

Fresh coconut - 1/2 cup ( dry coconut can be used)

Peanuts - 1/4 cup

Sesame seeds - 4 tbsp

Fenugreek seeds - 1/2 tsp

Chana dal - 1 tbsp

Coriander-2 tbsp

Cumin seeds -1 tbsp

Red chilly - 5

Ingredients for making gravy

Anaheim or Banana Chillies -7 ( I used red Anaheim chillies which are of chile category)

Onion - 2 medium

Tomato - 2 medium

Green chilly paste - 1 tsp or green chillies -2

Ginger paste - 1 &1/2 tsp

Garlic paste - 1 tsp

Tamarind paste - 4 tbsp

Red chilly powder- 1/2 tsp (optional)

Tumeric powder - 1/2 tsp

Garam masala powder - 1tsp

Mustard seeds - 1/2 tsp

Fenugreek seeds - 1/2 tsp

Curry leaves - 6 to 7 leaves

Cilantro to garnish

Oil - 3 tbsp

Salt to taste

Water as needed

Oil for frying

PREPARATION

Dry roast all the ingredients of masala paste separately which is mentioned above and grind it to smooth paste.

Wash the chillies,dry them and slit the chillies lengthwise.

Chop the onions and tomatoes.

Heat the oil into pan and shallow fry the chillies till they are soft.When done remove it on paper towel and keep it aside.

Take the same pan,add oil into it if required,then add mustard seeds,fenugreek seeds and curry leaves.Fry it for a minute.

Then add chopped onion and fry till they are light brown in colour.

Then add all the paste and fry till raw smell goes off from the paste.